Classic Crusty Sourdough Bread

My all-time favorite sourdough recipe, broken down so that it's simple and easy, whether you're a beginner or an experienced sourdough maker!

Equipment

• Kitchen scale

• Large bowl

• Banneton (or second clean bowl lined with a clean tea towel)

• Dutch oven

• Parchment paper

• Plastic wrap or damp tea towel

*Check out this blog post for My Favorite Sourdough Tools (And Why I Actually Use Them)

Ingredients

• 50 grams of active starter (1/4 cup)

• 350 grams of water (1 1/2 cups)

• 500 grams of flour (3 1/2 cups)

• 10 grams of salt (1 1/2 teaspoons)

Instructions

Mix the Dough:

1.) Mix the active, bubbly sourdough starter and the water. Mix until it looks like a milky liquid. If you have a Danish dough whisk, use it!

2.) Next, add your flour and salt. Be sure to mix until all of the flour is incorporated. The dough will look rough and shaggy, not like a uniform dough ball.

3.) Cover the dough with plastic wrap or a damp tea towel and set aside. Set a timer for 30 minutes to let the dough rest.

Stretch and Folds:

1.) Wet your fingers slightly (it helps the dough not stick to your fingers), grab a section of the dough, and stretch the dough up and above your bowl. Then, fold it over the top of your dough.

2.) Rotate your bowl clockwise a quarter of the way and repeat step 1.

3.) Repeat step 2 until you have completed 4-6 rounds of stretch and folds.

4.) Cover the bowl and set another timer for 15 minutes.

5.) Repeat stretch-and-fold steps 1-4 four more times.

Bulk Fermentation:

Here's the trickiest part of the process. Because every home is a different temperature and relative humidity, the time for this step can change. The warmer it is in your home, the faster the dough will ferment. The opposite is true of colder temperatures.

Here's how you know your dough is ready to be shaped into your loaf:

• The dough should have increased in size by about 75%

• The dough looks light and airy

• The dough should (pretty) easily pull away from the bowl

• There should be visible bubbles on top of the dough

• If you have a kitchen thermometer, your dough should read between 71-73 degrees.

  
  

  *This process should take ROUGHLY 8-12 hours depending on temperature and relative humidity.

Shaping:

1.) Very lightly flour your counter in about a 12" circle.

2.) Dust your banneton or second clean lined bowl with flour.

3.) Wet your fingers slightly.

4.) Gently release the dough from the bowl and tilt the bowl to release it onto your lightly-floured work surface.

5.) Complete another round of stretch and folds (4-6) until you have a full circle

6.) To shape it into a round boule (loaf), gently pull the bottom of the dough toward you, then fold it toward the center of the dough. Pull the right side of the dough out and towards the center. Repeat with the left and bottom sides.

7.) Flip the dough over again, seam side down. Gently cup your hands around the dough ball. Turn the ball clockwise about a quarter turn, then gently pull the dough toward you. Do this repeatedly until you see the dough form a tighter and rounder shape. Stop if the dough starts to tear.

8.) With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with plastic wrap or a reusable shower cap.

Second Rise:

1.) Place your proofing basket in the fridge to cold-proof for 8-36 hours.

Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread. But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, which will cause it not to rise.

Preheat:

1.) When you're ready to bake, preheat your oven to 450 degrees Fahrenheit. Leave the dough in the fridge until your oven is preheated.

Score:

1.) Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.

2.) Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.

3.) With a lame/razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!

4.) Grab the corners of the parchment paper and place it into your COLD Dutch Oven with the lid on.

Bake:

1.) With its lid on, place your Dutch oven on a cookie sheet – this helps prevent the bottom of your loaf from burning and getting too hard. Slide the cookie sheet and Dutch oven into the preheated oven. Bake for 30 minutes with the lid on.

2.) After 30 minutes, remove the lid and bake for an additional 15(ish) minutes, or until the crust is perfectly golden brown and the internal temperature is between 205 – 210 degrees F.

3.) Immediately remove the Dutch Oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.

4.) Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf "sing" its little tune to you with every crinkle and crack.

5.) Once the hour is up, slice into your work of art, slather on some butter, and VOILA! You have baked your very own sourdough bread! Congratulations, now ENJOY!